Thursday, November 14, 2019

Simple And Useful Techniques, Advice For Cooking And Preparing Great Food | Time Honored Tips


Simple And Useful Techniques, Advice For Cooking And Preparing Great Food | Time Honored Tips


Simple And Useful Techniques, Advice For Cooking And Preparing Great Food | Time Honored Tips

The cook must remember it is not enough to have ascertained the ingredients and quantities requisite, but great care and attention must be paid to the manner of mixing them, and in watching their progress when mixed and submitted to the fire.

The management of the oven and the fire deserve attention, and cannot be regulated properly without practice and observation.

The art of seasoning is difficult and important.

Great judgment is required in blending the different spices or other condiments, so that a fine flavor is produced without the undue preponderance of either.

It is only in coarse cooking that the flavor of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation.


 
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Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion.

Ketchups, Soy, Harvey’s sauce, etc are used too indiscriminately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavor.

Any thing that is required to be warmed up a second time, should be set in a basin placed in a bain-marie, or saucepan, filled with boiling water, but which must not be allowed to boil; or the article will become hardened and the sauce dried up.

To remove every particle of fat from the gravies of stews, etc a piece of white blotting-paper should be laid on the surface, and the fat will adhere to it; this should be repeated two or three times.

It is important to keep saucepans well skimmed; the best prepared dish will be spoiled by neglect on this point.

The difference between good and bad cookery is particularly discernible in the preparation of force meats.

A common cook is satisfied if she chops or minces the ingredients and moistens them with an egg scarcely beaten, but this is a very crude and imperfect method; they should be pounded together in a mortar until not a lump or fibre is perceptible. Further directions will be given in the proper place, but this is a rule which must be strictly attended to by those who wish to attain any excellence in this branch of their art.

Eggs for force meats, and for every description of sweet dishes, should be thoroughly beaten, and for the finer kinds should be passed through a sieve.

A trustworthy zealous servant must keep in mind, that waste and extravagance are no proofs of skill. On the contrary, GOOD COOKERY is by no means expensive, as it makes the most of every thing, and furnishes out of simple and economical materials, dishes which are at once palatable and elegant.


Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore